Recipes Burns’ Night

Burns’ Night Recipes Burns’ Night

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• Neeps & Tatties Soup • Lemon Crumb Coated Fillet of Salmon • Haddock, Potato & Sweetcorn Soup •Pan Seared Venison Haunch with • Leek & Vegetarian Mince Potato Cake Smoked Bacon & Blackberry Sauce • Cullen Skink Tart • Scottish Mackerel Salad • Potato Scones With Smoked Salmon • Cranachan • Quail & Haggis Scotch Egg • Tablet Ice Cream Sundae

• Chicken Balmoral Haggis Bon Bons with Whisky Sauce Mayo 801577 Neeps & Tatties Soup 17.12.2020 NeepsPublished 02/12/2020 & Tatties Soup Neeps & Tatties Soup Swede (“neeps”) and potato (“tatties”) soup served with a swirl of double cream and crispy fried haggis Swede ("neeps") and potato ("tatties") soup served with a swirl of double cream and crispy fried haggis

Serves 10 Code Description Qty Units mise en place / Preparation C 74088 Unsalted Butter 100 g RETURN to C 10291 Large Onions 200 g Peel & chop C 10477 Swede 800 g Peel & chop C 450694 Carrots 200 g Peel & chop CONTENTS C 10228 Celery 60 g Thinly slice C 10295 White Ware Potatoes 560 g Peel & chop Allergens Contained in this recipe A 33709 Brakes Ground Nutmeg 2 g Celery Yes Sesame No C 70218 Brakes Fresh Semi Skimmed Milk 1600 ml Crustacea No Soya Yes A 71095 Meadowland Double 1L 100 ml Egg No Sulphites No C 107672 Macsween Haggis Caterer's Choice 1.36kg 560 g Crumble Fish No Wheat May A 33597 Brakes Ground Coriander 9 g Lupin No Barley No Milk Yes Oats Yes Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 30 mins Nutrition (pre-cooking) 1 Melt butter in a large pan Energy per Portion (kcal) 447.7 2 Add coriander and all of the vegetables and cook for 6-7 mins Energy per Portion (kj) 1872 3 Cover vegetables with 400ml of water and bring to the boil, cook until vegetables are soft (approx. 20 mins) Protein per Portion 14 4 Remove from heat and add milk and nutmeg Carbohydrate per Portion 39 5 Blend soup until smooth - season if required Sugars per Portion 15.9 6 Pan fry haggis until crispy Fat per Portion 25.2 7 Serve soup with a swirl of double cream and crispy haggis Saturates per Portion 14 Fibre per Portion 4.1* Salt Equivalent per Ptn 1.3 * indicates incomplete information

Serves 10 Code Description Qty Units mise en place / Preparation C 74088 Unsalted Butter 100 g RETURN to C 10291 Large Onions 200 g Peel & chop C 124831 Prime Meats Smoked Streaky Bacon 240 g Chop C 10295 White Ware Potatoes 400 g Peel & chop CONTENTS A 103904 Knorr Vegetable Bouillon Powder 1.2kg 50 g Mix with 400ml of water A 127124 Brakes Sweetcorn in water 300 g Allergens Contained in this recipe F 125334 M&J Seafood Diced MSC Natural Smoked Haddock1000 Fillet g Defrost Celery Yes Sesame No Crustacea No Soya No Egg May Sulphites No Fish Yes Wheat May Lupin No Barley May Milk Yes Oats May Molluscs No Rye May Mustard May Spelt May Nuts No Kamut May Peanuts No Gluten No Method Estimated Cooking Time: 30 mins Nutrition (pre-cooking) 1 Melt butter in a large pan Energy per Portion (kcal) 314.4 2 Add onions, potatoes and bacon, and cook for 6-7 mins Energy per Portion (kj) 1318.1 3 Add vegetable stock Protein per Portion 26.3 4 Cover and bring to the boil, and cook until vegetables are soft (approx. 20 mins) Carbohydrate per Portion 17.2 5 Blend soup until smooth - season if required Sugars per Portion 2.9 6 Return pan to a low heat and add diced fish. Simmer until fish is cooked (approx. 7 mins) Fat per Portion 15.4 7 Finally add sweetcorn and season if required Saturates per Portion 7.4 8 Serve Fibre per Portion 1.6 Salt Equivalent per Ptn 4.3 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801578 Leek & Vegetarian Mince Potato Cake with a Poached Egg 17.12.2020 LeekPublished 02/12/2020 & Vegetarian Mince Potato Cake MeatLeek free & Vegetarianmince, leek Mince and Potato carrot Cake potato With cake A Poached served Egg with wilted spinach, and topped with a poachedMeat free egg mince, and leek hollandaise and carrot potato sauce cake served with wilted spinach, and topped with a poached egg and hollandaise sauce Serves 1 Code Description Qty Units mise en place / Preparation C 10420 Potatoes Baby 25-35mm Washed 150 g Boiled until soft RETURN to C 113880 Premium Large Chives Bunch 1 g Chopped fine C 10288 Leeks 30 g Washed and finely chopped C 450694 Carrots 20 g Peeled and grated CONTENTS F 132494 Katerveg Meat Free Mince 50 g C 10428 Baby Leaf Spinach 10 g Picked and washed Allergens Contained in this recipe A 16392 Brakes 18 British Free Range Fresh Medium Eggs 1 ea Celery May Sesame No A 7804 Knorr Garde d'Or Hollandaise Sauce 1L 30 g Crustacea No Soya Yes C 74827 Salted Butter 10 g Egg Yes Sulphites No Fish No Wheat No Lupin No Barley Yes Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Melt half the butter in a frying pan and add leeks, carrots and mince and cook for 5-8 mins Energy per Portion (kcal) 410.4 2 Crush the boiled potatoes and mix in with the leek, carrots and mince Energy per Portion (kj) 1717.8 3 Press into a mould then onto a baking tray Protein per Portion 19.9 4 Bake for 10-15 mins until crisp on the outside Carbohydrate per Portion 34.5 5 Poach the egg and heat hollandaise sauce Sugars per Portion 4.8 6 Wilt spinach in the remaining butter Fat per Portion 19.3 7 Plate by adding spinach followed by potato cake Saturates per Portion 8.5 8 Top with poached egg and hollandaise sauce Fibre per Portion 6 9 Serve Salt Equivalent per Ptn 1.1 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801576 Cullen Skink Tart 17.12.2020 CullenPublished 02/12/2020 Skink Tart InspiredCullen by Skink the Tartclassic Scottish soup. Diced haddock, onions and leeks in a cheesy béchamel sauceInspired and bytopped the classic with Scottish pommes soup. Diced annas haddock, potatoes, onions andall inleeks an in individual a cheesy béchamel tart sauce and topped with pommes annas potatoes, all in an individual tart Serves 10 Code Description Qty Units mise en place / Preparation A 100028 Brakes Quiche Cases 8.5cm 10 ea RETURN to C 10288 Leeks 300 g Peel & chop C 10291 Large Onions 300 g Peel & chop F 125334 M&J Seafood Diced MSC Natural Smoked Haddock750 Fillet g Defrost CONTENTS A 10468 Brakes Bechamel Sauce 700 g C 124886 Arran Cheese Oak Smoked Cheddar Cheese 300 g Allergens Contained in this recipe F 121212 Pommes Anna 100 g Celery No Sesame No C 74088 Unsalted Butter 300 g Crustacea No Soya Yes Egg No Sulphites No Fish Yes Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt Yes Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 40 Nutrition (pre-cooking) 1 Melt butter over low heat, place chopped leeks and onion into pan and cook for 5-6 mins until softened Energy per Portion (kcal) 1297.7 2 Add diced fish and cook gently for 2-3 mins. Remove from heat Energy per Portion (kj) 5399.6 3 Add béchamel and grated cheddar to pan and stir carefully Protein per Portion 36.6 4 Place mixture into quiche cases and top with pommes anna Carbohydrate per Portion 87.3 5 Placed in pre-heated oven @180°C and cook for 20 minutes Sugars per Portion 7.3 6 Serve with any desired accompaniments Fat per Portion 88.1 Saturates per Portion 49 Fibre per Portion 5.8 Salt Equivalent per Ptn 4 * indicates incomplete information

Serves 1 Code Description Qty Units mise en place / Preparation F 460806 McGhee's 6 Potato Scones 2 ea Defrosted RETURN to C 71085 M&J Seafood Smoked Salmon Trimmings 60 g Defrosted C 113875 Herb Bunched Dill 1 g Picked and chopped C 15946 Brakes Crème Fraîche 50 g CONTENTS A 129473 Crespo Baby Capers Non-Pareilles 3 g Drained C 74063 Watercress 1 g Picked and washed Allergens Contained in this recipe C 114218 Lemons 1 ea Cut a wedge for serving - zest & juice the rest Celery No Sesame No Crustacea No Soya No Egg No Sulphites No Fish Yes Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Deep fry capers until crisp and drain well Energy per Portion (kcal) 432.3 2 Mix the dill, smoked salmon and crème fraiche together with the lemon zest and juice Energy per Portion (kj) 1800.5 3 Lightly toast both sides of the potato scone and put onto a plate Protein per Portion 18.5 4 Top with the salmon mix Carbohydrate per Portion 50.6 5 Garnish with lemon, capers and watercress Sugars per Portion 6.6 6 Serve Fat per Portion 17.3 Saturates per Portion 9.2 Fibre per Portion 3.3 Salt Equivalent per Ptn 5 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801579 Quail & Haggis Scotch Egg with Mustard Mayo 17.12.2020 QuailPublished 02/12/2020 & Haggis Scotch Egg With Mustard LuxuryQuail version & Haggis of Scotcha classic. Egg Quails With Mustard egg surrounded Mayo by sausage and haggis meat and covered in oats,Luxury deep version fried of a classic. and served Quails egg with surrounded a wholegrain by sausage and and djionhaggis mustardmeat and covered mayonnaise in oats, deep fried and served with a wholegrain and djion mustard mayonnaise Serves 10 Code Description Qty Units mise en place / Preparation C 19646 Peeled Quail Eggs 10 ea Drain RETURN to C 107672 Macsween Haggis Caterer's Choice 1.36kg 300 g F 3568 Brakes Pork Sausagemeat 200 g Defrost A 33853 Brakes Breadcrumbs Uncoloured 100 g CONTENTS A 100326 Brakes Medium Oatmeal 50 g A 16392 Brakes 18 British Free Range Fresh Medium Eggs 2 ea Allergens Contained in this recipe A 350091 Brakes Plain Flour 20 g Celery No Sesame No A 89703 Brakes Real Mayonnaise 500 g Crustacea No Soya No A 88932 Brakes Wholegrain Mustard 30 g Egg Yes Sulphites Yes A 84536 Brakes Dijon Mustard 40 g Fish No Wheat Yes Lupin No Barley Yes Milk No Oats Yes Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 30 mins Nutrition (pre-cooking) 1 In a bowl mix together the sausage meat and haggis Energy per Portion (kcal) 545.7 2 Lightly flour the quails egg and wrap each egg in the sausage meat and haggis mix. Form in to a nice egg shape Energy per Portion (kj) 2263 3 Place each one into flour, then into beaten egg and finally coat with breadcrumbs Protein per Portion 11.9 4 Deep fry scotch egg at 170°C for 5-6 mins until golden brown Carbohydrate per Portion 23.5 5 Make the mustard mayonnaise by combining mayonnaise with both mustards and whisk thoroughly Sugars per Portion 2.3* Fat per Portion 44.5 Saturates per Portion 6.2* Fibre per Portion 1.7* Salt Equivalent per Ptn 1.7 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801580 Chicken Balmoral Haggis Bon Bons with Whisky Sauce 17.12.2020 ChickenPublished 02/12/2020 Balmoral Haggis Bon Bons with Whisky Sauce Mayo FrenchChicken trimmed Balmoral chicken Haggis supremes Bon Bons inWith a whiskey Whisky Sauce flambéed creamy mustard sauce, and breaded haggisFrench trimmed bon bons chicken served supremes with in a a whiskey root vegetable flambéed creamy mash, mustard kale sauce, and andred breaded cabbage haggis bon bons served with a root vegetable mash, kale and red cabbage Serves 10 Code Description Qty Units mise en place / Preparation C 121299 Prime Meats Skin-on Chicken Supremes French Trim10 ea RETURN to A 350091 Brakes Plain Flour 20 g C 74088 Unsalted Butter 40 g C 107672 Macsween Haggis Caterer's Choice 1.36kg 50 g CONTENTS A 130913 Glenfiddich 12 Year Old Malt Whisky 5 ml C 10567 Banana Shallots 30 g Peel & finely dice Allergens Contained in this recipe A 120823 Chef Premium Natural Chicken Stock, 1L Pack 100 ml Celery No Sesame No A 71095 Meadowland Double 1L 45 ml Crustacea No Soya Yes A 88932 Brakes Wholegrain Mustard 20 g Egg Yes Sulphites Yes A 84536 Brakes Dijon Mustard 10 g Fish No Wheat Yes F 31560 Brakes Potato, Swede & Carrot Mash 200 g Lupin No Barley No C 74844 Brakes Braised Red Cabbage 60 g Milk Yes Oats Yes C 455914 Curly Kale 50 g Molluscs No Rye No A 33853 Brakes Breadcrumbs Uncoloured 100 g Mustard Yes Spelt No A 16392 Brakes 18 British Free Range Fresh Medium Eggs 2 ea Wash & Shred Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 45 mins Nutrition (pre-cooking) 1 Season flour with salt & pepper and lightly coat skin side of chicken Energy per Portion (kcal) 401.2* 2 Melt half of the butter in frying pan and seal chicken on both sides, then place in oven @180°C for 15-20 mins Energy per Portion (kj) 1687.7* 3 Melt the remaining butter in a small pan and cook shallots until soft - flambé with whisky Protein per Portion 52.7* 4 Add chicken stock to pan and allow to reduce by half Carbohydrate per Portion 14.7* 5 Roll haggis into bite size balls. Dust with flour, dip in egg and then roll in breadcrumbs Sugars per Portion 3.4* 6 Deep fry the bon bons at 170°C for 5-6 mins until golden brown Fat per Portion 14.3* 7 Finish sauce with cream and mustard - season if required Saturates per Portion 6.5* 8 Cook kale in salted boiling water for 3-4 mins Fibre per Portion 1.6* 9 Reheat mash and red cabbage according to manufacturers instructions Salt Equivalent per Ptn 0.8* * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801577 Lemon Crumb Coated Fillet of Salmon 17.12.2020 LemonPublished 02/12/2020 Crumb Coated Fillet of Salmon ScottishLemon salmon Crumb filletCoated coated Fillet Of in Salmon lemon seasoned breadcrumbs, served with a chive potato cake,Scottish samphire salmon and fillet coatedcold waterin lemon prawns seasoned in breadcrumbs, a brown butterserved with sauce a chive potato cake, samphire and cold water prawns in a brown butter sauce Serves 1 Code Description Qty Units mise en place / Preparation F 128687 M&J Seafood Scottish Salmon Fillet Suprêmes 1 ea Defrost RETURN to C 114218 Lemons 0.25 ea Zest and juice A 130706 Jacksons Medium Sliced White Bread 20 g Blend into crumb with lemon zest and 10g of butter C 74827 Salted Butter 60 g CONTENTS C 10420 Potatoes Baby 25-35mm Washed 120 g Boiled until soft C 113880 Premium Large Chives Bunch 2 g Allergens Contained in this recipe C 102653 Samphire 5 g Celery No Sesame No F 30815 M&J Seafood Small Cold Water Prawns 20 g Crustacea Yes Soya No Egg No Sulphites No Fish Yes Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 20 mins Nutrition (pre-cooking) 1 Pre-heat the oven to 180°C Energy per Portion (kcal) 943.3 2 Take boiled new potatoes and crush with 10g of butter and half the chives Energy per Portion (kj) 3912.8 3 Mould into a metal ring and allow to chill Protein per Portion 39.4 4 Press the lemon crumb on top of the salmon fillet and place on a lined baking tray with the crushed potato cake Carbohydrate per Portion 30.8 5 Place tray and bake for 15-20 mins or until core temperature is achieved Sugars per Portion 2.2 6 Whilst the salmon is baking, blanch the samphire in boiling water for no more than 30 seconds Fat per Portion 72.8 7 Make the sauce by melting the butter on a high heat until it starts to brown Saturates per Portion 36.1 8 Add lemon juice, prawn and samphire Fibre per Portion 2.3 9 Plate salmon, potato cake and sauce Salt Equivalent per Ptn 1.9 10 Serve * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801579 Pan Seared Venison Haunch with Smoked Bacon & Blackberry Sauce 17.12.2020 PanPublished Seared 02/12/2020 Venison Haunch with Smoked Bacon & Blackberry Sauce VenisonPan Seared medallions Venison with Haunch cracked With blackSmoked pepper Bacon mash,& Blackberry shredded Sauce red cabbage with apple, and Venisonsmoked medallions bacon with and cracked blackberry black pepper sauce mash, shredded red cabbage with apple, and smoked bacon and blackberry sauce Serves 1 Code Description Qty Units mise en place / Preparation C 71568 Brakes Defrosted Venison Haunch Medallions 130 g RETURN to F 114427 Ardo Red Cabbage & Apple 60 g F 31559 Brakes Mashed Potato with Cracked Black Pepper 120 g F 33386 Greens Fresh Frozen Blackberries 1000g 20 g CONTENTS C 124831 Prime Meats Smoked Streaky Bacon 20 g Cut into lardons A 123225 Essential Cuisine Signature Beef Jus 60 ml Allergens Contained in this recipe C 74827 Salted Butter 20 g Celery No Sesame No Crustacea No Soya No Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No Method Estimated Cooking Time: 25 mins Nutrition (pre-cooking) 1 Heat a frying pan and season and seal venison Energy per Portion (kcal) 592.6 2 Add butter and baste, and cook to your liking before resting Energy per Portion (kj) 2471.8 3 Heat mash and cabbage in separate pans until core temperature is achieved Protein per Portion 44.3 4 Pan fry smoked bacon until crisp and add blackberries and gravy Carbohydrate per Portion 26.3 5 Bring to the boil Sugars per Portion 9.6 6 Plate by putting mash and cabbage on first Fat per Portion 33.8 7 Top with sliced venison and drizzle with sauce Saturates per Portion 18.6 8 Serve Fibre per Portion 2.4* Salt Equivalent per Ptn 2.4 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801584 Scottish Mackerel Salad 17.12.2020 ScottishPublished 02/12/2020 Mackerel Salad Oat Scottishcrumbed Mackerel mackerel Salad fillets served with roasted beetroot, orange segments and pomegranate seeds,Oat crumbed drizzled mackerel with fillets a servedpomegranate with roasted molasses beetroot, orange segments and pomegranate seeds, drizzled with a pomegranate molasses Serves 10 Code Description Qty Units mise en place / Preparation F 32778 M&J Seafood Omega 3 Scottish Mackerel Fillets (skin10 on, pinea bone in) Defrost RETURN to A 100326 Brakes Medium Oatmeal 100 g A 16392 Brakes 18 British Free Range Fresh Medium Eggs 2 ea Beaten A 350091 Brakes Plain Flour 100 g CONTENTS C 105129 Cooked Beetroots 500 g Large Dice C 74063 Watercress 100 g Allergens Contained in this recipe C 14945 Fresh Orange Segments 200 g Celery No Sesame No C 74817 Pomegranate Seeds 100 g Crustacea No Soya No A 119113 Pomegranate Molasses 300 ml Egg Yes Sulphites No C 74088 Unsalted Butter 200 g Fish Yes Wheat Yes A 350094 Brakes Sunflower Oil 100 g Lupin No Barley No Milk Yes Oats Yes Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 20 mins Nutrition (pre-cooking) 1 Lightly flour mackerel fillets, coat in beaten egg and then roll in oats Energy per Portion (kcal) 731.2 2 Melt butter and oil together in frying pan and seal both sides of fish before placing in oven at 170°C for 10-12 mins Energy per Portion (kj) 3046.9 3 Roast diced beetroot in half of the pomegranate molasses in oven at 170°C for 10 mins Protein per Portion 20.6 4 Build salad on plate and drizzle with pomegranate molasses Carbohydrate per Portion 52.9 5 Remove fish from oven and serve with the salad Sugars per Portion 26.4 Fat per Portion 48.3 Saturates per Portion 16.6 Fibre per Portion 2.5 Salt Equivalent per Ptn 0.5 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801582 Cranachan 17.12.2020 CranachanPublished 02/12/2020 A traditionalCranachan Scottish dessert made with whipped cream, raspberries, oats, honeyA traditional and Glenfiddich Scottish dessert 12 made year with old whipped malt cream,whisky raspberries, oats, honey and Glenfiddich 12 year old malt whisky Serves 10 Code Description Qty Units mise en place / Preparation A 100326 Brakes Medium Oatmeal 800 g RETURN to A 350157 Brakes Squeezy Clear Blossom Honey 300 g C 70215 Brakes Fresh Double Cream 800 ml C 131293 Raspberries 600 g CONTENTS A 28984 Brakes Raspberry Purée 200 ml A 130913 Glenfiddich 12 Year Old Malt Whisky 100 ml Allergens Contained in this recipe Celery No Sesame No Crustacea No Soya No Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk Yes Oats Yes Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: 20 mins Nutrition (pre-cooking) 1 Toast oatmeal on a baking sheet and allow to cool Energy per Portion (kcal) 812* 2 Lightly whisk cream before adding whisky and half of the honey Energy per Portion (kj) 3390.9* 3 In a serving glass, add a layer of oats. Follow with raspberries, raspberry puree and then add a layer of cream Protein per Portion 13* 4 Repeat process Carbohydrate per Portion 86.5* 5 Finish with fresh raspberries and a sprinkle of oats Sugars per Portion 30.5* Fat per Portion 44.2* Saturates per Portion 24.1* Fibre per Portion 7.9* Salt Equivalent per Ptn 0.1* * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition 801583 Table Ice Cream Sundae 17.12.2020 TabletPublished 02/12/2020 Ice Cream Sundae WhiskeyTablet soaked Ice Cream shortbread Sundae topped with raspberries, Scottish tablet dairy ice cream and Whiskeywhiskey soaked laced shortbread whipped topped cream, with raspberries, finished Scottish with tabltwoet dairywafers ice cream and whiskey laced whipped cream, finished with two wafers Serves 1 Code Description Qty Units mise en place / Preparation F 110747 Arran Dairies Scottish Tablet Ice Cream 200 ml RETURN to A 131775 Walkers Mixed Shortbread Case 1 ea C 131293 Raspberries 40 g A 28984 Brakes Raspberry Purée 60 ml CONTENTS A 130913 Glenfiddich 12 Year Old Malt Whisky 20 ml C 70215 Brakes Fresh Double Cream 100 ml Allergens Contained in this recipe A 16810 Marcantonio Sundae Sensations 280 Rossini Curls 2 ea Celery No Sesame No Crustacea No Soya Yes Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts May Kamut No Peanuts No Gluten Yes Method Estimated Cooking Time: N/a Nutrition (pre-cooking) 1 Crush shortbread biscuit and place half in bottom of serving glass. Add a splash of whisky and allow to soak Energy per Portion (kcal) 1101.3* 2 Lightly whisk cream before adding remaining whisky Energy per Portion (kj) 4577.9* 3 Top the whisky soaked shortbread with raspberries & puree Protein per Portion 12.5* 4 Add scoops of ice cream Carbohydrate per Portion 97.7* 5 Finish with whisky cream, more raspberries, puree, wafers and remaining shortbread Sugars per Portion 79.9* Fat per Portion 72.5* Saturates per Portion 45.9* Fibre per Portion 5.3* Salt Equivalent per Ptn 0.6* * indicates incomplete information